One of our most popular birthday cakes is our Doughnut Cookie Monster cake. Since its inception back in 2015, we have made thousands of them, delivered all across London. We've made them as birthday cakes, baby shower cakes, and even large tiered wedding cake versions.
I could never have predicted its popularity. Cake. Doughnuts. Cookies. Chocolate. Of course, it's popular! It's been in a fair few celebrities' parties. It's inspired MANY versions by other bakers around the world. And artists have made paintings and even miniature sculptures of it!
Did we inadvertently "invent" the doughnut topped cake? Not sure. I'd like to claim that crown but as it's such an easy peasy way to dress up a cake it's hard to believe no one else had before us. And really, anyone at home can re-create a stunning Doughnut Cookie Cake and stun their guests.
You can make it legit like professional bakers by making your own sponges, buttercream, chocolate drip, tempered chocolate shards, and doughnuts...and it would take you 4 hours. OR you could follow my decorating hacks and create a gorgeous doughnut cake that could fool anyone into thinking it was made by a pro...in under 90mins.
Call it the Doughnut Cookie Cake dupe. Call it the fake-it-till-you-make-it version. It doesn't matter, because I think everyone would agree this cake looks Drop.Dead.Doughnut.Gorgeous, and would not believe it was done in just under 1.5 hours.
The three steps here are - Chocolate Cake Sponges, Buttercream and Decorating.
Chocolate Cake Sponge Recipe
This yields 3x6" sponges, or 2x 8" sponges
2 eggs medium
120ml Oil (any neutral cooking oil eg: sunflower, rapeseed or vegetable - NOT olive oil)
250ml milk (whole or semi-skimmed)
85g cocoa powder
5g ( or 1 tablespoon) instant coffee granules
300g sugar (granulated or caster)
230g plain flour
10g (or 1 teaspoon)baking soda/sodium bicarb
5g (or 1/2 teaspoon) baking powder
1. Pre-heat oven to 160 degrees Celsius (or 150 degrees for fan assisted). Prepare round cake tins (3x 6" or 2x 8") by greasing well with cooking spray or using a knob of melted butter.
2. Crack the eggs into a mixing bowl with the milk and oil. Whisk to combine.
3. Place the cocoa powder, coffee granules and sugar into the egg mix and whisk till a uniform paste forms with no lumps.
4. In a separate mixing bowl, sift in the flour, baking powder and sodium bicarbonate. Pour the cocoa paste into the dry ingredients and whisk till combined into a smooth batter.
5. Divide the batter equally into tins with a ladle and bake for 28 mins. Check for done-ness with a cocktail stick or wooden skewer. If the skewer doesn't come out clean, then bake for another 2 minutes and check again. Repeat until skewer comes out just clean (a few crumbs on skewer is perfect - but no wet or sticky batter!).
6. Once baked, turn off the oven and bring the sponge tins out and place over a wire rack to cool for 10 mins. Then flip the tins carefully and release the sponges to cool completely on the wire rack.
7. Once completely cool, the sponges can be torted (levelled) with a bread knife or cake leveller, cling filmed and chilled in the fridge or freezer.
3 Oreo cookies, crushed into crumbs
The best, melt-in-mouth and silky smooth buttercream is our recipe for Swiss Meringue Buttercream
. But can use your own preferred buttercream - American style frosting or get ready made tubs of frosting from the supermarket.
1. Prepare decorating station with a decorating turntable, angled palette knife, an 8" round cake board (for 6" cake) or 10" cake board (for 8" cake). I have chosen to make a 6" cake here.
2. Save 2 tablespoons of crushed oreos, and mix the rest into the buttercream with a spatula.
3. Smear a dollop of oreo buttercream in the middle of the cake board placed on the turntable. Place a chocolate sponge layer on it to fix it to the board.
4. Smooth a layer of oreo buttercream on the sponge layer. Use one hand to turn the turntable, whilst holding the cranked palette knife flat against the cake sponge. Keep spreading the buttercream this way till it's smooth and level.
5. Place the other cake sponge on top of the smoothed buttercream layer and repeat with spreading buttercream on top.
6. Spread buttercream on the sides of the layered sponged with the palette knife. Once completely covered, smooth using the edge of the palette knife or a cake scraper. The technique is very similar where you turn the turntable with one hand and hold the scraper still and straight against the cake to smooth the sides.
7. Using the edge of the cranked spatula or scraper tuck in the top edges to a flat surface.
3 chocolate doughnuts
3 Oreo cookies
Chocolate Bars (eg: cookies & cream white chocolate bars, or any chocolate bars of choice!)
1. Melt chocolate spread to 30 degrees Celsius. Using a tablespoon, pour the spread along the edge and push the spread over with the spoon to create drips.
2. Flood the centre with chocolate spread and smooth out with the back of the spoon.
3. Sprinkle the saved oreo crumbs on top.
4. Pierce the doughnuts with cocktail sticks and push into the cake.
5. Break the oreo cookies into halves and place them on the chocolate drip.
6. Break up the chocolate bars and use to add the final finishing touches to the cake.
7. The cake is ready to serve at room temperature!
How amazing does that look? If you've done all the components from scratch, well done you. We do that in our London bakery day in, and day out, and feel the effort is worth it. However, if you've used the decorating hacks, well done you too! We eat with our eyes first and it looks JUST AS GOOD!
If you attempt this cake, we'd love to know how it goes for you in the comments below! And don't forget to share your photos on Instagram and tag us @angesdesucre #angesdesucre.
January 31, 2022
Wery good congratulations